This scrumptious white chicken chili recipe is one of the most outstanding spicy chicken recipes in my arsenal and nothing tastes better on a cold blustery day. Chicken chili is wholesome, nutritious, economical and it just happens to be one of the most delicious chicken recipes of all time (in my opinion).
When the weather outside chills me to the bone, I start pulling out my chili recipes to see which one strikes my fancy and this white chicken chili recipe hits a chord every time. There’s a reason this dish is so popular. Come and taste why!
I absolutely love the flavor of this recipe. It’s got loads of awesome goodies that just wrap you in a warm blanket of flavor that chases the cold weather away. Here are some other great reasons to love it.
- Loaded with wholesome veggies
- Lots of great spices
- No chili powder
- Easy to customize recipe
- No crazy kitchen gadgets required
Making creamy white chicken chili is easy with the right recipe and a few tricks of the trade. It’s not just the boring bland pot of chicken with some beans in it. This white chicken chili recipe is so much more than that! Here’s what you need to know…
When you’re browning your chicken cubes, be careful not to overcrowd the pot. They should not touch each other so you may have to brown in multiple batches. Overcrowding prevents air from circulating properly which can cause your chicken to burn.
Easy White Chicken Chili Ingredient Notes
The good news is that this white chicken chili recipe doesn’t require any type of crazy ingredients. You may even have everything already in your kitchen cupboards. Here’s a little bit about the main food items that will build your incredible dish.
Boneless Chicken Breast – Well, chicken is chicken and you need it for this white chicken chili recipe. I think it tastes best with boneless skinless chicken breasts, but the dark meat will work too if that’s what you prefer. Just be sure to cut the pieces the same way according to directions.
Better Than Bouillon – Better Than Bouillon is a seasoning paste made from veggies, meats and spices. It packs sooo much more flavor than those salty little cubes and it’s easier to measure since it’s a paste.
Salsa Verde – Salsa Verde is a type of green salsa made from tomatillos and roasted green chiles among other things. It’s a tangy zesty concoction that gives your white chicken chile recipe a refreshing flavor.
Roasted Green Chiles – These guys are little flavor bombs on steroids. If you can’t technically find roasted green chiles in the grocery store, you can always buy them fresh and roast your own. Just make sure you don’t skip them!
Instant Masa – Masa is a corn product that is typically used in Latin American dishes. In this white chicken chili recipe, it is used as a thickening agent that has sweet undertones which add a much better flavor than flour.
Aromatic Veggies – You’ll be sautéing your aromatics as you build your white chicken chili recipe. Sautéing your veggies before you add them to your dish helps reduce any bitterness while coaxing out the really great milder flavors we love so much.
Spices – A little time in a hot pan helps perk up your herbs and spices, too! This white chicken chili with corn is as delicious as it is beautiful.
This stuff is so totally awesome I wouldn’t be surprised if it’s all gobbled up in one sitting. If by some miracle that doesn’t happen, it’ll have to go into the fridge. It’ll keep in any food-grade plastic container with a lid.
Can You Freeze This?
Oh yeah! This white chicken chili recipe makes a fantastic freezer meal! I try to keep a batch in the freezer during the cold-weather months, so I’ve always got a ready-made meal. The good news is that this is one of those dishes that tends to get better as it sits because the flavor continues to develop!
Make Ahead Tips
I like to prepare this up to the part where you add the chicken and juices back to the pot. Instead of bringing everything to a boil, I’ll go ahead and prepare it for the freezer and toss it into the frozen abyss.
When I need a warm savory down-home pot of white chili down the road, I toss it on the stove to simmer and finish it off!
How Long Can You Keep This In The Fridge?
If stored according to FDA recommendations, your white chicken chili recipe should stay fresh for up to 4 days in the fridge. Just be sure to observe the 2-hour serving rule and let your chili cool completely before tossing it in the fridge.
There are lots of ways you can change this white chicken chili recipe and none of them require a ton of work.
Want it spicier? Use hot green chilis instead of roasted. Like mushrooms? Toss them in. Here are a few simple suggestions for changing things up a bit.
- Use a combination of white/dark meat or make it with turkey instead (hint, hint – Thanksgiving leftovers)
- Substitute different beans in the recipe
- Make it with different types of onions or add mushrooms
- Omit the corn or try using creamed corn
Can I Make This In A Crockpot?
Can I Cook This In An Instant Pot?
Using this recipe to make instant pot white chicken chili gives you a superior dish that’s ready in a fraction of the time making it doable on a busy weeknight. It’s so nice to be able to have a hearty meal like this after a long hard day when it’s cold and blustery outside.
Can I Turn This Into A White Bean Chicken Chili Recipe?
If the beans are your favorite part of this recipe then you can easily turn this into a white bean chicken chili. This is an easy tweak that’ll give you a new flavor twist with all the same great qualities of the original recipe!
Can I Add Sriracha?
Now that, my friend, is up to you. This recipe has a little heat on it, but it won’t set your mouth on fire. If you want to kick it up a notch with sriracha chicken, then I say go for it! You can also use honey sriracha chicken for some tangy new flavors. It’s all about you.
Can I Use Salsa Verde?
You’re already using a jar of salsa verde to give chili recipe some tangy refreshing undertones which is one of its strongest qualities. If that’s a flavor profile you can’t get enough of, then you may want to try making green chicken chili on the next go round!
White Chicken Chili
- 3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- black pepper
- 1/4 cup vegetable oil, -divided
- 1 1/2 cups yellow onion, chopped
- 1 tablespoon garlic, minced
- 2 jalapeno pepper finely chopped-(remove ribs and seeds for a family friendly milder version)
- 1 tablespoon ground cumin
- 1 tablespoon coriander
- 1 tablespoon dried oregano
- 2 cups chicken broth
- 1 heaping tablespoon chicken flavor Better Than Bouillon, dissolved in 1/2 cup boiling water
- 1 (16-ounce) jar salsa verde
- 1 (15-ounce) can diced tomatoes with juices
- 1 (15-ounce) can corn, drained
- 1 (7-ounce) can mild green chiles, diced, with juices
- 1/4 cup instant Masa
- 2 (15-0unce) cans Great Northern beans, drained and rinsed
- 1 (15-0unce) cans pinto beans, drained and rinsed
- 1 tablespoon fresh lime juice
- 1/2 cup cilantro, chopped
- jack or cheddar cheese, shredded
- avocado, sliced
- sour cream
- jalapeno, sliced
- cilantro, chopped
- Season chicken cubes generously with salt and pepper. In a large pot, heat 2 tablespoons oil over medium-high heat and brown chicken on both sides in batches, do not crowd the pot. Remove browned chicken onto a plate; set aside.
- Add remaining 2 tablespoons of oil to the pot, reduce heat to medium and saute onions, garlic, and jalapeno until onions are translucent. Add cumin, coriander, and oregano continuing to saute, stirring constantly so spices don't burn, until spices become fragrant about 1-2 minutes.
- Add chicken broth, dissolved Better Than Bouillon, salsa verde, diced tomatoes, corn, green chilis, 1 teaspoon salt, 1/3 teaspoon black pepper, masa, and both types of beans. Add browned chicken and any juices that have accumulated on the plate into the pot. Bring to a boil, then reduce heat immediately and simmer for 40-45 minutes.
- Stir in lime juice and cilantro then ladle into individual bowls. Top with toppings and serve.
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This white chicken chili recipe is one of my all-time favorite chili recipes. It’s loaded with bold flavors and doesn’t require any chili powder at all, but you won’t mind once you taste it. This white chicken chili makes an awesome dinner and its great for meal prep too.
As soon as the cold weather sets in, this recipe goes to the top of my stack. Once you try it, I think you’ll agree that it’s a great big bowl of delicious awesomeness just waiting to get gobbled up!